Prep: 15 mins | Cook: 35 mins | Total: 50 mins | Servings: 6 | Yield: 6 servings
Warm and tasty soup on a rainy day. I was waiting for the perfect weather to cook this delicious soup. Luckily, last night, it rained the whole night. It was very comforting. I served this soup, pour myself a drink, and sat down to watch Forrest Gump on Netflix! It was the best night ever! This soup is so great that I almost finished the whole pot. It is very easy to cook yet it has a very complex flavor! Try it and taste it yourself. Enjoy!
4 large potatoes, peeled and cut into chunks, or more to taste
4 large carrots, chopped, or more to taste
1 medium onion, chopped
½ stalk celery with leaves, diced
3 cloves garlic, chopped
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon beef bouillon powder
salt and ground black pepper to taste
water as needed
1 pound lean ground beef
Step 1: Place a large soup pot on the stove.
Step 2: Add in the carrots, potatoes, garlic, celery, onion, basil, parsley, bouillon, salt, and pepper.
Step 3: Pour in enough water to submerge all the ingredients.
Step 4: Turn the heat to medium and cook for 15 to 20 minutes covered or until the ingredients are slightly soft.
Step 5: Remove the pot from the stove and add in the uncooked ground beef. Stir until all the beef is in the pot. Stir until well mixed.
Step 6: Return the pot from the heat and allow it to boil.
Step 7: Simmer for 15 to 20 minutes on low heat or until all the ingredients are cooked through and the beef is no longer color pink.
Step 8: Ladle the soup into a serving bowl.
Step 9: Serve warm and enjoy!
1. You can use 1/2 bag of baby carrots if you wish.
2. I always include the celery leaves because it has a lot of flavors.
Per Serving: 371 calories; protein 20.9g 42% DV; carbohydrates 50.6g 16% DV; fat 9.7g 15% DV; cholesterol 52.8mg 18% DV; sodium 351.6mg 14% DV.
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